Cite
HARVARD Citation
Du, L. et al. (2016). Chicken collagen hydrolysate cryoprotection of natural actomyosin: Mechanism studies during freeze-thaw cycles and simulated digestion. Food chemistry. pp. 791-802. [Online].
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Du, L. et al. (2016). Chicken collagen hydrolysate cryoprotection of natural actomyosin: Mechanism studies during freeze-thaw cycles and simulated digestion. Food chemistry. pp. 791-802. [Online].